Hazelnut And Chocolate Layer Cake (Hungarian Esterhazy Torte)

Hazelnut & Chocolate Layer Cake (Hungarian Esterházy Torte)

Ingredients (serves 8–10):

For the cake layers:

• 6 egg whites
• 200 g (1 cup) sugar
• 200 g (2 cups) ground hazelnuts (or almonds)
• 2 tbsp all-purpose flour
• Pinch of salt

For the buttercream:

• 6 egg yolks
• 150 g (¾ cup) sugar
• 200 ml (¾ cup) milk
• 200 g (1 cup) unsalted butter, softened
• 1 tsp vanilla extract

For the topping:

• 100 g white chocolate
• 50 g dark chocolate
• 2–3 tbsp apricot jam

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Instructions:

1. Make the cake layers:
   • Preheat oven to 180 °C (350 °F).
   • Beat egg whites with salt until stiff. Gradually add sugar and beat until glossy.
   • Gently fold in ground hazelnuts and flour.
   • Spread thin rounds on parchment-lined trays. Bake 10–12 minutes until lightly golden. Cool.
2. Make the buttercream:
   • Whisk egg yolks, sugar, and milk. Cook gently until thickened. Cool completely.
   • Beat butter until fluffy, then mix in cooled custard and vanilla.
3. Assemble:
   • Spread buttercream between cake layers.
   • Warm apricot jam and spread thinly on top layer.
4. Decorate:
   • Spread melted white chocolate over the top.
   • Drizzle dark chocolate in lines and drag a toothpick through to create the traditional pattern.
5. Chill:
   • Refrigerate 2–3 hours before slicing.